Hong Kong Travel Guide

Once a private kitchen, Liberty Private Works has risen out of its tiny, windowless Wellington Street beginnings to a Stanley Street eagle’s nest, but the counter side seating around Chef Vicky Cheng’s open kitchen remains. Serving degustation only, Cheng’s modern American menu features superb classical technique, showcased via a constantly evolving menu. However, two signature favorites can always be found: the fresh and lightly spiced tuna espelette topped with creamy sea urchin and the phenomenal egg, ravioli with truffle, paramesan and caviar—the latter alone is worth a visit.